Process for preparing microcapsules
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example 1
Preparation of Microcapsules by the Process of the Invention
[0252]Microcapsules A were prepared as follows.
[0253]7 g limonene were emulsified in 80 g WPI (Whey protein, Davisco) 2 wt % solution prepared in DI water, using an ultra turrax. Then, 10 g HMP (High methoxy pectin, Fluka) 2 wt % were then added under stirring to form WPI / HMP complex particles, so that WPI / HMP=8 (w / w).
[0254]Then, the pH was adjusted to 5.35 using dilute NaOH and lactic acid solutions.
[0255]The emulsion was then heated to 85° C. for 1 hour to induce the aggregation of the protein and form a microcapsules slurry (see FIG. 1 and FIG. 2).
example 2
Preparation of Comparative Microcapsules
[0256]This example shows the importance of preparing the WPI-stabilized emulsion before preparing the WPI / HMP complex particles.
[0257]In this example, the WPI / HMP=8 complex particles were prepared before adding the oil and emulsifying. Then, 10 g of WPI 5% solution was mixed with 3.1 g of HMP 2% solution and the pH was adjusted to 5.1.
[0258]1 g limonene was then added and the emulsion was formed by shearing with the ultra turrax. Finally, the emulsion was heated to 85° C. for 1 hour. No membrane was formed around the oil droplets (see FIG. 3).
example 3
Preparation of Comparative Microcapsules
[0259]Comparative microcapsules X without pectin were prepared as follows:
[0260]15 g limonene were added to 50 g WPI 10% solution and sheared with the ultra-turrax for 1 minute at 24000 rpm. Then, a solution of 2.5 g CaCl2 (Acros) in 10 g deionized water was added slowly under stirring. The pH was then adjusted to 5.48 with dilute lactic acid and NaOH solutions, before heating the emulsion in a water bath at 85° C. for 30 minutes with an overhead mechanical stirrer.
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